— Jane Barnett

I do actually. I usually, um, might be, I might sometimes put it in, uh, you know, at the halfway point, but I'm at least gonna get the, uh, the water to be hot before I put the Tempe in. It might not be like a rolling boil or anything like that. In fact, if it is a rolling boil, you might wanna dial it back a little bit. The important thing is you don't wanna boil a Tempe so much that it's starting to fall apart. You don't want it to crumble apart. So, um, but yeah, bring it to a boil and you know about the five minute mark and you'll, you'll see, uh, if it's starting to kind of fall apart a little bit just by taking tongs or something onto it as well. Um, and when you bring it out, remember it's hot, you might wanna tap it dry, um, you know, to get some of the moisture off if you're using either seasoning as well too.